Data/hora: 16/06/2024 10:36:48

Provedor de dados: | 58
País: | Brazil
Título: | Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus
Autores: | Kirsch,Larissa de Souza; Macedo,Ana Júlia Porto de; Teixeira,Maria Francisca Simas.
Data: | 2016-09-01
Ano: | 2016
Palavras-chave: | Pleurotus albidus; Submerged fermentation; Mycelial biomass; Factorial design.
Resumo: | ABSTRACT Edible mushroom species are considered as an adequate source of food in a healthy diet due to high content of protein, fiber, vitamins, and a variety of minerals. The representatives of Pleurotus genus are characterized by distinct gastronomic, nutritional, and medicinal properties among the edible mushrooms commercialized worldwide. In the present study, the growth of mycelial biomass of Pleurotus albidus cultivated in submerged fermentation was evaluated. Saccharose, fructose, and maltose were the three main carbon sources for mycelial biomass formation with corresponding yields of 7.28 g L−1, 7.07 g L−1, and 6.99 g L−1. Inorganic nitrogen sources did not stimulate growth and the optimal yield was significantly higher with yeast extract (7.98 g L−1). The factorial design used to evaluate the influence of saccharose and yeast extract concentration, agitation speed, and initial pH indicated that all variables significantly influenced the production of biomass, especially the concentration of saccharose. The greater amount of saccharose resulted in the production of significantly more biomass. The highest mycelial biomass production (9.81 g L−1) was reached in the medium formulated with 30.0 g L−1 saccharose, 2.5 g L−1 yeast extract, pH 7.0, and a speed of agitation at 180 rpm. Furthermore, P. albidus manifested different aspects of morphology and physiology under the growth conditions employed. Media composition affected mycelial biomass production indicating that the diversification of carbon sources promoted its improvement and can be used as food or supplement.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300658
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1016/j.bjm.2016.04.007
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.47 n.3 2016
Fonte: | info:eu-repo/semantics/openAccess